Blueberry & Lemon Curd Dutch Baby

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Not a common dessert (or breakfast) option here in South Africa, but an utterly worthy contender, is the glorious Dutch Baby. The only way these little guys will keep you up at night is with extra trips to the kitchen for midnight snacks.

Dutch Babies are a versatile and tasty pastry marriage between a Yorkshire pudding and a profiterole (British + French = Dutch, who knew?!) which leaves you with options for both sweet and savoury, breakfast, lunch, dinner and dessert!

This recipe features 4 individual portions but they can be made bigger and are quite lovely in a larger size and then sliced to serve.

For the filling, we used lemon curd and blueberries – with a big old dollop of whipped cream on top. As a savoury option, you could try flash fried chilli prawns and a fresh avocado salsa.

The combinations are only limited by your imagination, so have a bit of fun and let us know in the comments if you come up with any winning ideas!

Here are the ingredients:

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Pinch salt
  • Zest of one lemon (optional)
  • 1 tablespoon butter


Preheat the oven to 220°C. Place all of the ingredients except the butter into the bowl of your food processor and blend until smooth. Place the butter into the base of a 20cm wide skillet that can go into the oven. If you are making individual portions or you have a different sized dish be sure that the batter doesn’t fill the dish higher than two thirds.

Place the dish in the oven to melt the butter and as soon as the butter has melted, remove from the oven and pour in the batter. Return to the hot oven and bake for 20 minutes, until puffed up and golden. Reduce the temperature of the oven to 150°C and bake for a further five minutes. Remove from the oven and allow to cool for a few minutes.

The Dutch Babies can be served in the dish you cooked them in or removed and plated. Fill them up and enjoy!